Recently I came across an article on the Omaha World-Herald website that was part of their “Locally Grown” series on food trends. This 2012 article “Beef: Grass-fed vs. corn-fed” is an interesting read about two locally raised beef. I share it here for those of you researching local foods and grass-fed beef.
Interesting to me was how the author readily acknowledges that most of the beef we consume are raised with “antibiotics, hormones and grain”. Further down in the article it is also noted that “feedlot cows” encounter distillers’ grain (alcohol plant waste) and have to fight muddy conditions (that would also include standing in their manure). On a side note, the author failed to mention that most conventionally raised beef are also treated with beta-agnonists (Beta-agnonists: What are they and should I be concerned?). Is it true that most consumers know that the beef they consume are raised this way? If they did, would they continue to consume it or possibly ask for alternatives?
Since we raise only grass-fed beef I have a few issues with the overall “test” between a cow named grass-fed and a grain-fed beef, but I will leave that for another day. I do not dispute the conclusion of the article, that there is a definite difference in taste between grass-fed and grain-fed.
Grass-fed beef tastes like beef grandpa use to raise.